10-Minute Tomato Egg Drop Noodle Soup

Many people are coming and going because of holiday parties, happy hours, family meals, Christmas shopping, and wrapping gifts. This time of year is my favorite. But how does this Tomato Egg Drop Noodle Soup fit into a time when people are eating prime rib roasts and drinking champagne? Listen to me.

A Go-To Emergency Meal

When we’re busy getting ready for the holiday and New Year’s celebrations, we might forget to do things like go grocery shopping and plan meals. So what do you do when your stomach is rumbling, and you realize that all you have in the fridge are a few eggs and some old tomatoes? What can you eat?

Everyone thinks about this annoying question at least once, twice, or even three times a day, and we food bloggers don’t always find a way out of the same bind.

This 10-Minute Tomato Egg Drop Noodle Soup has been my go-to meal in a pinch for years. It’s fast, simple, and filling, just like a good bowl of noodle soup always is.

A List of Easiest, Fastest Recipes

I’ve also listed some of our most accessible and quickest recipes. They are perfect for those last-minute, backup meals you need to eat between parties and errands.

These recipes don’t need many ingredients, and I’ve put them into groups based on how many main ingredients they need. So don’t order pizza and put the cold cuts away. This post shows that even if you only have a few things in your fridge, you can still make a tasty meal.

Note: Vine-ripened tomatoes are best for this tomato egg drop noodle soup recipe. They make a rich, red soup base.


  • 1 serving of your choice of noodles
  • 2 tablespoons vegetable oil
  • 1 piece of garlic
  • 1 scallion (white and green portions separated)
  • 2 small tomatoes
  • 2 12 cups of chicken broth (or vegetable or mushroom stock)
  • 1 drop soy sauce
  • White pepper, 1/8 teaspoon
  • 1/2 teaspoon sesame oil
  • Salt (to taste)
  • 1 egg (beaten)


  1. Bring a pot of water to a boil and cook the noodles as directed on the package. Drain and put in a big bowl for soup. Add a few drops of oil and toss the noodles to keep them from sticking together.
  2. At the same time, heat 2 tablespoons of vegetable oil in a wok or pot over medium heat. Cook for 30 seconds after adding the garlic and scallion whites. Then add the tomatoes and stir-fry for a couple of minutes until the oil turns red, and the tomatoes soften.
  3. Add the chicken stock, soy sauce, white pepper, sesame oil, and salt to taste. Cover and cook for 3 minutes on medium heat with the lid on. Now is an excellent time to beat the egg in a small bowl and prepare it.
  4. Turn the heat, remove the lid, and slowly stir in the beaten egg. Put an end to the cooking and pour the soup over the noodles. Add the chopped scallion greens on top (you can also add chopped cilantro if you want). Serve. Simple, right?
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